大连工业大学食品学院周大勇教授团队在Food Chemistry发表题目为“The change rule of lipid oxidation and hydrolysis driven via water in Antarctic krill oil: Based on association colloid formation”研究论文（南极磷虾油中水驱动脂质氧化水解的变化规律——基于缔合胶体的形成）。摘要： 油品中残留的水和磷脂等两亲性化合物会形成反胶束，影响氧化稳定性。本研究对不同含水量的南极磷虾油（AKO）样品进行了加速贮存。在贮存过程中，AKO 发生氧化变化，表现为 POV、TBARS 值和挥发性化合物含量增加，但 PUFA 百分比下降。同时，AKO 发生水解，表现为 PC、PE 和 TG 含量下降，但 FFA 含量增加。此外，脂质氧化水解程度随水的加入呈剂量依赖性。低温扫描电镜成像和胶束粒径分布测定证明了反胶束的存在，且反胶束的尺寸和界面面积随水含量的增加而增大。相关性分析表明脂质的氧化水解与反胶束的尺寸和界面面积呈正相关。因此，推测油水界面可能是脂质氧化水解的场所。研究结果：3.1. 水分含量对加速储存过程中磷虾油脂质氧化的影响Fig. 1. Changes in POV (mg/g oil) (A), TBARS values (mg MDA/kg oil) (B), TOTOX values (C), and volatile compounds (D) in krill oils with different water content during accelerated storage.Fig. 2. The heatmap of changes in fatty acid compositions (%) (A) and changes in percentages of EPA + DHA and ∑PUFA (%) (B) in krill oils with different water content during accelerated storage.3.2. 水分含量对加速储存过程中磷虾油脂质水解的影响Fig. 3. Changes in contents of PC (mg/g oil) (A), PE (mg/g oil) (B), TG (mg/g oil) (C), and FFA (μmol/g oil) (D) in krill oils with different water content during accelerated storage.Fig. 4. Identified lipid subclasses in krill oil (A), and the heatmap (B), PCA scores plot (C), VIP scores plot (D) and changes in different lipid molecular species (E) of krill oils with different water content during accelerated storage.3.3 水分含量对磷虾油缔合胶体结构的影响Fig. 5. LF-NMR images (A), micelle size distribution (B), fluorescence intensity of DAF (a.u.) (C), and Cryo-SEM micrographs (magnification × 150,000) (D) of krill oils with different water content.3.4 不同含水量磷虾油氧化指数、水解指数与缔合胶体结构的关系Fig. 6. The correlation heatmap of the relationship between oxidation and hydrolysis indexes and association colloidal structures of krill oils with different water content.原文链接：https://doi.org/10.1016/j.foodchem.2024.141448
